Name: Sockeye Salmon Teriyaki Skewer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Japanese
Ingredients: 2 (6 oz.) portions Sockeye Salmon; 1 cup water; 5 tablespoons brown sugar; ¼ cup soy sauce; 1 tablespoon honey; 1 clove fresh garlic, minced; 1 small piece fresh ginger, minced; ½ teaspoon red chili flakes; 2 tablespoons cornstarch + ¼ cup cold water; High heat cooking oil

The Flavor-Forward Appetizer that Eats Like a Meal

Pairing wild-caught salmon with teriyaki sauce is a bold way to prepare this flavorful, flaky fish for your next cookout. Threaded onto skewers, strips of teriyaki glazed salmon become a light yet meaty alternative to the usual grill fare — and they're fun to eat. They also grill up quickly, needing less than five minutes to cook. Make sure to prep your grates so that the fish doesn't stick to the grill.

You can always use storebought sauce as a shortcut, but making this easy recipe for teriyaki for salmon skewers is worth the extra 10 minutes of prep time. A homemade teriyaki glaze packs a punch that better complements the rich taste of wild-caught salmon.

Love the flavor of glazed teriyaki salmon, but unable to grill? Check out these Wild Alaska Pollock and salmon teriyaki recipes that can be made on your stovetop for sweet, savory, and glazy seafood meals all year long.

For a different flavor profile, explore more sauces for salmon on the blog.

Print Recipe

Sockeye Salmon Teriyaki Skewer

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

Ingredients

2 (6 oz.) portions Sockeye Salmon
1 cup water
5 tablespoons brown sugar
¼ cup soy sauce
1 tablespoon honey
1 clove fresh garlic, minced
1 small piece fresh ginger, minced
½ teaspoon red chili flakes
2 tablespoons cornstarch + ¼ cup cold water
High heat cooking oil

Instructions

1. Preheat grill to medium heat. Meanwhile, remove skin from salmon and slice in half-inch pieces. Thread salmon pieces onto skewers, dividing evenly among 6 skewers.

2. In a saucepan, saute garlic and ginger. Add water and whisk in honey, brown sugar, tamari, and chili flakes and bring to a low rolling boil. Reduce to a simmer and cook for 10 minutes.

3. In a small bowl, make cornstarch slurry by adding cold water and mixing until smooth. Whisk into saucepan of teriyaki glaze until combined and sauce thickens.

4. Use the teriyaki as a marinade before grilling. Marinate salmon pieces for about 10 minutes.

5. Lightly brush grill grates with oil. Shake off excess marinade from salmon pieces, then grill for 2 minutes per side. Serve immediatlely.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Glazed Teriyaki Salmon Skewers

The Flavor-Forward Appetizer that Eats Like a Meal

Sockeye Salmon Teriyaki Skewer

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